Chocolat (FRE4493.01)

Noëlle Rouxel-Cubberly

Introduced in France after a complex trajectory from the “New World”, chocolate constituted, when it arrived in Paris, a medical and cultural catalyst on French seventeenth-century aristocracy and bourgeoisie. In this course, students will explore the economic, historical, social, political, artistic and cultural legacy of chocolate production and consumption in French-speaking contexts to understand how the “food of the gods” has both shaped economies, and led to human disasters throughout the world. Students will also hone their linguistic skills using visual representations such as ads, documentaries, and films; literary excerpts and theory; podcasts and a variety of articles. Written assignments, oral presentations will help develop students their listening and speaking, reading and writing as well as their critical skills. Conducted in French. Level: Intermediate-High.


Learning Outcomes:



Delivery Method: Entirely remote (synchronous)
Prerequisites:At least 1 year of college-level French/permission of instructor. For registration, please e-mail Noelle Rouxel-Cubberly (nrouxel-cubberly@bennington.edu).
Corequisites: Language Series attendance
Course Level: 4000-level
Credits: 4
M/Th 1:40PM - 3:30PM (Full-term)
Maximum Enrollment: 20
Course Frequency: Every 2-3 years

Categories: All courses , French , Entirely Remote
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